Louisiana Okra and Cheese Grits

As promised, today I’m pleased to share this Louisiana Okra and Cheese Grits recipe passed on to me by Esther, the dietitian from Rouses Market in New Orleans. All of the necessary ingredients can be found at Rouses, and luckily you can probably find these simple ingredients in your hometown, too!

Esther writes:Here in Louisiana, grits are a staple in many dishes – don’t forget the okra and tomatoes! Usually, these come as sides, but I believe it’s time for them to join forces to become the main meal.

Usually this will include bacon or sausage, but not for this vegan dish.

Over the stove, boil water in a saucepan and add grits, stirring constantly. Reduce heat to low and cover allowing grits to thicken – stirring occasionally. Once cooked to desired thickness, add cheese and salt and pepper to taste.

Serve grits and top with okra and tomatoes!

Thank you, Esther!!! I shared my meal with two non-vegans, and they both enjoyed it.

I have to admit I used way more than 3 Tbsp of Daiya in the cheese grits, I can’t resist adding more fat to every meal 😀 I may have added something like 1/2 C. I also added a few cloves of finely chopped garlic with the onions in the okra stew.
I appreciated the simplicity of needing nothing more than salt and pepper for seasoning, it really did come out beautifully.

Shout out to Esther and to Rouses Market for taking the time to reply to my email, to send me a HUGE list of every single vegan item in the entire store, and for putting together this fabulous recipe. It’s obvious Rouses cares about their customers, and I greatly appreciate it.

If you’ve got a favorite southern food you’ve learned to veganize, let us know in the comments! And don’t forget to stop by a Rouses Market next time you’re in Louisiana.